Gaziantep Stuffed Haylan Zucchini Product Description and Distinctive Features: Gaziantep Haylan Squash Dolma / Antep Haylan Squash Dolma is a traditional stuffed dish prepared using either fresh or dried haylan squash. This squash is derived from drying large white flowers of the species Lagenaria siceraria L., which are harvested during August and September. It is known as a firm and brittle winter ingredient. Gaziantep Haylan Squash Dolma / Antep Haylan Squash Dolma has a rich history and holds great significance in the culinary heritage of the Gaziantep region. Its unique production method is tied closely to the geographical area, linking the dish’s reputation to its local origins. Production Method: Gaziantep Haylan Squash Dolma / Antep Haylan Squash Dolma can be prepared in two distinct methods, both utilizing haylan squashes cultivated within the Gaziantep province. 1. Preparation with fresh haylan squash: Ingredients (for 35-40 dolmas): - 20 medium-sized fresh haylan squashes - 250-300 g fatty minced meat (optionally, ¼ of the meat may be replaced with tail fat) - 360-450 g rice - 1 large onion - 1 garlic clove - 40 g tomato paste - 40 g pepper paste - 11 g black pepper - 10 g red pepper flakes (optional) - 10 g sumac extract or juice of 1 lemon - Salt - Grape leaves (optional) Preparation: Carefully peel the thin-skinned haylan squashes, scrape their surfaces, and cut them into 2 or 3 equal sections depending on their size. Remove the inner flesh by hollowing them out. To prevent discoloration, soak the hollowed squashes in water for a while, then scrape and hollow them out again if preferred. Optionally, season the squashes by rubbing them with a mixture of black pepper and salt. Finely dice the onion and garlic, then combine them with minced meat, tomato paste, pepper paste, black pepper, salt, rinsed rice, and optionally red pepper flakes. Mix thoroughly until the stuffing is uniform. Gently fill the hollowed squashes with this mixture, leaving some space at the top. Seal the openings with either small pieces of diced tomato or the previously removed squash tops. If desired, line the bottom of the cooking pot with grape leaves to prevent sticking or burning. Arrange the stuffed squashes inside the pot, placing them either upright or sideways so their tops and bottoms align properly. Pour in hot water until the dolmas are covered by about 1-2 cm. Cover the pot with a lid or a heat-resistant heavy plate, such as a traditional dolma stone, and cook over low heat for 40-45 minutes. Optionally, add diluted sumac extract or lemon juice over the dolmas and continue cooking for an extra 10-15 minutes. Turn off the heat and let the dish rest for 10-15 minutes. Serve Gaziantep Haylan Squash Dolma / Antep Haylan Squash Dolma hot.